How to make lard delicious, how to make lard to eat

There are two main materials for boiling lard, one is lard, which is characterized by cheap thieves, more oil, almost 95% oil yield, and bright color, but the remaining "oil" is very small, the taste is relatively powdery, and it is not chewy; The other is pork fat, pork fat oil is less, but the remaining "oil" is very much, and the taste is good, chewy, so it is best to use lard specifically for boiling lard, if you want to eat "oil", it is best to use pork fat.

1. Prepare a basin of water, add salt to the water, the purpose is to remove the peculiar smell of lard, and then grab a handful of flour, flour has good adhesion, can remove the dust and impurities on the surface of lard, be sure to clean it several times.

Second, the washed lard is cut into small pieces of 3 4 cm, the lard is cut as small as possible, the oil is faster and more, add 1 bowl of water to the pot, the purpose of adding water is to heat evenly, to prevent the lard from suddenly heating and coking, the lard boiled after adding water will be more fragrant and whiter, and then add the green onion segment, the main purpose is to remove the smell and increase the fragrance, and then put in the lard, boil over high heat, this method is water boiling, although it takes a long time, but it is easy to operate, suitable for novices.

3. Open the lid of the pot when the water is boiling, turn it to low heat and start to boil slowly, when the water is slowly boiled dry, and the sound of Zilazila is heard, the oil will begin to come out, and then it must be turned constantly, so as not to boil the paste, affecting the taste, taste and color.

How do you make lard delicious? It is best to make jajangmyeon.

1. Lard rice.

The relationship between lard and rice can be traced back to the Zhou Dynasty and is a delicacy with a long history. To this day, friends in Jiangnan will also come to a bowl of lard bibimbap from time to time to reminisce about their childhood memories. Freshly simmered rice, while it is steaming, take a spoonful of white lard, drizzle with translucent light soy sauce, sprinkle with green green onions, stir well, the aroma and heat are on the face, the simplest delicacy is the simplest delicacy.

2. Lard powder and noodles.

If you add some lard to the noodles, it will not be obvious or leaky, but it can open the sense of taste. The famous Yangchun noodles are indispensable in the lard, the lard is the base, poured with the broth boiled from the pork bones, the lard melts in the soup, and the noodles just out of the pot are neatly stacked in the bowl, sprinkled with chopped green onions and blanched vegetables, which seems to be light but hides a mystery, and the taste naturally does not need to be said.

3. Lard cakes.

Lard has always played a very important role in traditional Chinese pastries, such as the shortening that makes pastries crispy and delicious.

Gansu's snack lard box is made of lard mixed with chopped green onions, sesame oil and salt to make puff pastry, rolled into the dough, and then half fried and half-fried with sesame oil, salty, fragrant and crispy, need to be enjoyed while hot.

In recent years, lard is also indispensable in the eye-catching Internet celebrity scallion pancakes, and the taste of lard and green onion colliding in high temperature is really addictive.

4. Stir-fry in lard.

When we usually fry vegetarian dishes, we will add some meat to them, there are meat and vegetarian dishes, the combination is reasonable, if there is lard, then the meat can be dispensed with. Heat the lard, add the vegetables and stir-fry them out of the pan. According to the experience of the little brother of the mouse, ingredients such as shredded potatoes, cabbage, cabbage, and sauerkraut are suitable for using lard, while green leafy vegetables fried in lard are not as delicious as these ingredients.

1. Prepare ingredients: 1000 grams of lard, 30 grams of water, 5 grams of Sichuan pepper.

2. 2 catties of plate oil, plate oil is the oil in the pig's belly, the best way to boil lard is to use plate oil, plate oil produces a large amount of oil, and the taste of boiled oil is more mellow.

3. Cut into small pieces after cleaning the plate oil with warm water.

4. Prepare a small half bowl of water, and add a little water to boil the lard when boiling the lard, which will be more fragrant and milky white in color.

5. Put the oil into the pot, add a small half bowl of water, turn on low heat and cook, stirring from time to time. At first, the lard in the pot will be milky white, and after the water is slowly drained, the lard will have a clear egg white color.

6. When all the oil residue floats up and is browned, it is almost done, add 10 peppercorns and fry them slowly for 2-3 minutes. Adding peppercorns can remove some of the fishy smell of animal fat, or it can be left unadded.

7. Then take out the oil residue, don't throw away the oil residue, it can be used to make stuffing, steamed buns or dumplings are very delicious.

8. When the oil is placed warm, it is filtered through the leakage. Put the filtered oil in a clean and waterless sealed jar and store it ready to use.

1. When boiling the lard, we have to use the plate oil to boil, and the lard boiled out with the plate oil will taste more fragrant, and if it is used for stir-frying, the fragrance of the dish will be stronger. If the oil in the vegetable market is sold out, we can also choose to boil it with fatty meat, and the fresh oil we buy needs to be cleaned with warm water, and then used a knife to change it into small pieces, and keep the meat pieces at about two centimeters when cutting.

2. Add a small amount of water to the pot, pour the prepared plate oil into the pot for boiling, pour the plate oil into the pot after He Lu pours it into the pot, and stir it continuously with a spatula to prevent the plate oil from sticking to the pan in the process of boiling. After the water in the pot is boiled, the plate oil begins to sell the cherry oil (remember to boil the oil over low heat first, and then boil it over high heat when the oil is ready). At this time, we prepare a few pieces of raw Zen with ginger, wash and slice them, put them in a pot and boil them together with the lard, the addition of ginger can make the boiled lard more fragrant and keep it longer.

3. When the oil is boiled until golden brown, remove the fried oil residue, add a few spoonfuls of salt to the hot oil, and stir well with a spatula. The addition of salt can make the color of the cooled lard whiter, and it has a salt flavor when used for stir-frying, compared with the lard boiled directly after adding water, the lard made in this way is more delicious. When the lard has cooled, scoop the lard into the prepared container and put it in the refrigerator for 4 hours, and the white and fragrant lard is ready.

Lard, the fat oil of pigs of the pig family, is known as pig fat in the West. The color of lard is white or yellow-white, and it has a special fragrance of lard, which is very popular among people. Many people think that stir-fried vegetables will not be fragrant if they are not used in lard.

The melting point of lard is lower than that of mutton fat and butter, which is generally lower than the human body temperature and is easily absorbed by the human body. It is the most commonly used cooking oil in the catering industry. Compared with general vegetable oil, animal oil has an irreplaceable special fragrance and can increase people's appetite.

Especially when paired with radish, vermicelli, and soy products, it can be delicious and difficult to achieve with other seasonings. Animal source Tuanliang oil contains a variety of fatty acids, the content of saturated fatty acids and unsaturated fatty acids is comparable, almost equal, has a certain nutrition, and can provide extremely high calories.

Lard should not be used for cold salad and fried food. The food that is seasoned with it should be eaten hot, and after it is cooled, there will be an oily smell that affects people's appetite.

1. Stir-fry baby cabbage in lard

Health efficacy: Chinese cabbage: promote growth, development, enhance immunity, protect eyes and eyes;

Prepare the ingredients, baby cabbage, garlic cubes;

After the cooked lard melts in the pot, add the garlic and stir-fry until fragrant;

Pour in the cabbage and stir-fry;

Add a pinch of salt and stir-fry the chicken essence well;

Stir-fry out of the pan, serve on a plate, and serve.

2. Chrysanthemum crisp

Rich in carbohydrates, invigorating blood circulation and removing blood stasis;

puff pastry (100 grams of flour, 50 grams of lard), water and oil skin (100 grams of flour, 10 grams of lard, 50 grams of warm water) kneaded into a dough;

After proofing, the dough is evenly kneaded into squeezes of the same size;

Wrap the puff pastry in water and oil skin and let rise for 15 minutes;

Roll out the squeeze into a cow's tongue shape, roll it up from top to bottom, and complete it in turn;

Proofing for fifteen minutes after completion;

Or do it like 5 steps;

Fold the two sides into a round dough sheet, like a bun, wrapped in bean paste;

Wrap the bean paste, press it with your hands, cut it into star anise with a knife, pinch the star anise, smear the egg yolk, and sprinkle with sesame seeds;

Preheat the oven to 170 degrees for 20 minutes.

1. Who can't eat lard?

It can be consumed by the general population. The elderly, obese and cardiovascular and cerebrovascular patients, external diseases, and people with slippery stool should eat with caution.

2. The applicable population of lard.

It can be consumed by the general population. It is especially suitable for cold regions.

3. Contraindications for the consumption of lard.

The elderly, obese and cardiovascular and cerebrovascular patients, external diseases, and people with slippery stool should eat with caution.